Aosta Valley cabbage soup
The cabbage soup, simmered in a pot, consists of layers that are each more enticing than the last. The cabbage, bread cubes, fontina cheese and anchovy fillets create a powerful yet harmonious whole.
Ingredients · Servings 4
- 1 (n. 900 g) savoy cabbage
- 1 ciabatta bread
- 1 garlic clove
- 200 g fontina cheese
- approx. 1 l vegetable or chicken broth
- 12 anchovy fillets
- 50g butter
- ¾ teaspoon black pepper
- 50 g parmesan cheese
Method · P0DT1H0M
- Preheat the oven to 200 degrees.
- Halve the cabbage and cut out the hard core. Cut the cabbage into one-centimeter wide strips.
- Bring water to a boil in a large pot. Blanch the cabbage strips for about 5 minutes. Drain and place in a bowl to cool.
- Cut the bread into 1cm slices and toast them in a pan or toaster. Peel a clove of garlic and rub it on both sides of the bread. Cut the bread slices into four pieces.
- Grate the cheese. Heat the broth in a saucepan and keep warm.
- Grease a medium-sized baking dish and spread a layer of cabbage on the bottom. Cover the cabbage with a layer of cheese and place the bread slices on top. Place 4 anchovy fillets and a small knob of butter on top of the bread slices. Season with black pepper and add a few ladles of stock. Continue in this manner for the next two layers.
- Place the remaining cabbage, bread and a couple of knobs of butter on the top layer. Add the rest of the broth, if there is any left. Grate the Parmesan on top.
- Bake in the oven for about 30 minutes, until the cheese is melted and the surface is browned. Let the soup sit for a while before serving.
